The main puspose of this final work was drying different apple varieties in period of nine hours in order to get commonly named apple chips. Effect of dehydration was checked after three and six hours with the method of weighing the samples. Furthmore, organoleptic grading was performed by grading color, taste and smell. The samples were dried with and without peel. To make them pesticide free, apples with peel, were initially washed and rotting were removed, so effect on the flavor was eliminated. Given results were noted and the best variety for further consummation selected.